Smothered Pork Chops With Mushroom Gravy (Dairy-Free) Recipe

Spread the love

Smothered Pork Chops with Mushroom Gravy (Dairy-Free) Recipe: Savor these stovetop pork chops drenched in a creamy, dairy-free wine sauce and topped with sautéed mushrooms!

 

Advertisement

 

Smothered Pork Chops With Mushroom Gravy (Dairy-Free) Recipe

 

Advertisement

Creamy Mushroom Pork Chops (Dairy Free) - Piggery Run Farm

 

Advertisement

INGREDIENTS

  Sautéed mushrooms

 

  • 2 tbsp. lard/pork fat/shortening You could use butter if your recipe doesn’t need to be dairy free.
  • 4 oz. chopped mushrooms chopped

Pork chops

 

Advertisement
  • 2 farm fresh pork chops bone-in or boneless
  • salt to taste

Wine broth

 

  • 1 cup chicken broth
  • tsp Worcestershire sauce

 

Advertisement
  • 1 tsp garlic
  • 1/2 tsp onion powder

 

  • 1/4 tsp thyme
  • 1 cup red wine any type

 

Advertisement

For thickening the sauce

 

  • 2 tbsp. flour
  • 2 tbsp. lard/pork fat/shortening You could use butter if your recipe doesn’t need to be dairy free.

 

Advertisement

INSTRUCTIONS

 

Prepare the chops and sauce

 

Advertisement
  • Lightly season each pork chop in both sizes with salt. Take a nap.

 

  • Combine the sauce ingredients in a bowl that has a spout. Whisk to combine thoroughly, and set aside.

 

Advertisement

Sauté the mushrooms and sear the chops

 

  • Add the chopped mushrooms and pig fat to a frying pan big enough to hold the chops and the sauce. Sauté the mushrooms over low heat until they’re well browned.

 

Advertisement
  • Take it out of the pan and place the mushrooms onto a platter.

 

  • Place the chops of pork in the pan.

 

Advertisement
  • Sear the pork chops over medium heat for about five minutes on each side. The outside should have a lovely, crispy brown texture.

 

  • Place the pork chops next to the mushrooms on the plate once they have browned on all sides.

Create the wine sauce

 

Advertisement
  • Add the flour and lard to the pan over low heat, whisking until thoroughly combined to form a creamy paste. We refer to this as a roux.

 

  • Pour some of the broth into the heated flour/lard mixture. Blend until silky. Continue doing this until the cooking pan is full of sauce. It ought to be getting thicker.

 

Advertisement
  • Reintroduce the chops to the pan, cover it, and cook on low heat until the internal temperature of the pork chops reaches 140 degrees. When the chops reach 145 degrees, add the mushrooms to the sauce and simmer, covered.

 

  • Arrange the chops onto plates and generously top with sauce and mushrooms!

ALSO SEE

Dippable Crab Rangoon Recipe

Advertisement

 

 

Advertisement

NOTES

  • If you don’t need the recipe to the dairy free, you can use butter in place of the lard/fat.

 

  • It’s important to stir in the broth slowly to keep your sauce thickening.  If you stir it in too fast, the sauce stays more liquid, which tastes fine, it just rolls off your chop faster.

 

Advertisement

 

TIPS

 

Advertisement
  • To give our Berkshire pork chops an exceptional flavor, we choose to leave extra fat on them. After searing the steak for this recipe, I would suggest trimming off the excess fat. Once the sauce is added, the eating experience will be improved.

 

  • You might be able to skip the additional lard or swine fat while creating the sauce if you are able to use Berkshire pork in this recipe, as the pan might already contain sufficient fat. Make sure the pan has enough fat in it and add more as needed.

 

Advertisement

Equipment to use:

 

  • A frying pan – make sure it’s big enough to fit your chops, as well as the sauce.

 

Advertisement
  • A bowl with a spout—I used a large measuring cup to mix up the broth. The spout makes it super easy to pour into the pan to make the sauce.

 

  • A whisk – essential for making your sauce creamy and keeping lumps from forming.

 

Advertisement

Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

Leave a Comment